Pork adobo with napa cabbage

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10 min


25 min


4 Servings

Pork adobo with napa cabbage

Pork adobo with napa cabbage Photo by Erik Putz

Saucy pork and cabbage are served over fragrant jasmine rice for a hearty and aromatic finish.


  • 3 tbsp canola oil
  • 2 pork tenderloins , cut into bite-size chunks
  • 4 garlic cloves , minced
  • 2 bay leaves
  • 1/2 cup water
  • 1/3 cup cider vinegar
  • 1/4 cup low-sodium tamari , or soy sauce
  • 4 tsp brown sugar
  • 2 green onions , sliced diagonally
  • 8 cups sliced napa cabbage
  • 1/4 tsp salt
  • jasmine rice , optional


  • HEAT a large non-stick frying pan over high. Add 2 tbsp canola oil, then half of the pork tenderloin chunks. Cook until pork is dark golden on all sides, 2 to 3 min. Transfer to a medium bowl. Repeat with remaining pork.
  • ADD 2 minced garlic cloves, bay leaves, water, apple-cider vinegar,  low-sodium tamari (or soy sauce) and brown sugar to pan. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until sauce is slightly thickened, about 3 min. Remove and discard bay leaves. Add pork and cook until cooked through, about 2 more min. Stir in green onions then transfer to a bowl or platter.
  • RETURN pan to stovetop over high. Add 1 tbsp canola oil, 2 minced garlic cloves, napa cabbage and salt.
  • COOK, stirring often, until tender-crisp, about 2 min. Serve alongside Pork Adobo, with jasmine rice if desired.

Nutrition (per serving)

  • Calories
  • 411,
  • Protein
  • 58 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 14 g,
  • Fibre
  • 1 g,
  • Sodium
  • 832 mg.
  • Excellent source of
  • Vitamin B12
Wine Pairings

Saucy pork & cabbage
Pair it with: A Complex Pinot

Boasting a bouquet of spicy cherries, this Ontario pinot noir is a sophisticated wine for the price point and a joy to sip. The tart raspberries and silky tannins make it a charming match for this pork tenderloin recipe.

Our pick: Cave Spring Pinot Noir, Ontario, $18.

Trend alert: Fruit vinegar
This fresh and tangy vinegar is finding its way into everything from saucy reductions to classy cocktails.